全豆油条的加工工艺研究

为提升普通油条的营养价值,制作特浓全豆豆浆加入面粉中制备全豆油条。以感官评分作为评价指标,通过单因素试验和正交试验确定全豆油条的最佳配方:特浓全豆豆浆100.0 g、食盐1.5 g、酵母粉3.0 g、小苏打1.2 g、中筋面粉142.0 g。按此工艺制作的全豆油条,色泽金黄、外观形态整齐、气孔均匀、复原性好、口感咸香,同时大豆与面粉的组合实现了蛋白质互补,大豆中丰富的膳食纤维、维生素和矿物质全面提升了全豆油条的营养价值。该全豆油条兼具营养价值高,加工工艺简单和成本低等优点,具有较好的市场推广价值。

Study on processing technology of whole soybean deep-fried dough sticks

In order to improve the nutritional value of common deep-fried dough sticks, the extra concentrated whole soybean milk was made and then added into flour to prepare whole soybean deep-fried dough sticks. The sensory score was used as the evaluation index. The best formula for the whole soybean deep-fried dough sticks was determined by single factor tests and orthogonal tests which contained 100.0 g extra concentrated whole-soybean milk, 1.5 g salt, 3.0 g yeast powder, 1.2 g baking soda and 142.0 g all-purpose flour. The whole soybean deep-fried dough sticks made by this formula were characterized with golden color, neat appearance, uniform stomata, good recovery and salty taste. At the same time, the combination of soybean and flour achieved protein complementation. The dietary fiber, vitamins and minerals riched in soybeans enhanced the nutritional value of whole soybean deep-fried dough sticks. The whole soybean deepfried dough sticks had the advantages of high nutritional value, simple processing technology, low cost, and also a good market promotion value.